Cantaloupe Chicken Skewers Recipes

GRILLED CANTALOUPE AND PROSCIUTTO SKEWERS

Steps:

• Preheat grill to medium-high (400°F to 450°F) and lightly oil grates. Wrap 12 cantaloupe cubes each with 1 mint leaf, then with 1 prosciutto piece. Thread 1 wrapped cantaloupe cube, 1 unwrapped cantaloupe cube, 1 Halloumi cube, and 1 bread cube onto each of 24 (8 inch) presoaked skewers (add more pieces to larger skewers). Brush with oil.
• Place skewers on grill grates. Grill, uncovered, flipping once, until grill marks appear on both sides, about 1 minute per side. Transfer skewers to a platter. Drizzle with balsamic glaze and top with torn mint.

TANDOORI-INSPIRED OVEN CHICKEN SKEWERS

Steps:

• Combine yogurt, garam masala, lemon juice, lemon zest, grated ginger, and curry powder in a gallon-sized resealable plastic bag.
• Slice each chicken thigh lengthwise into 3 or 4 slices, add to the bag with the marinade, and refrigerate for 30 to 60 minutes.
• Preheat the oven to 400 degrees F (200 degrees C) and move an oven rack to the center of the oven. Line a sheet pan with aluminum foil.
• Thread chicken thigh pieces onto six 15-inch metal skewers and place crossways across the prepared sheet pan, resting the ends of the skewers on the raised edges of the pan.
• Bake skewers in the preheated oven for 15 minutes. Remove from oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken skewers for 3 minutes until meat is lightly charred, watching closely.

CHICKEN SKEWERS WITH SWEET & SPICY MARMALADE

Steps:

• Pound chicken breasts with a meat mallet to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine oil, soy sauce, garlic and pepper. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight., In a small saucepan, heat butter over medium-high heat. Add jalapeno; cook and stir until tender. Add ginger; cook 1 minute longer. Reduce heat; stir in marmalade, lime juice, orange juice concentrate and salt., Preheat broiler. Drain chicken, discarding marinade. Thread chicken strips, weaving back and forth, onto eight metal or soaked wooden skewers. Place in a greased 15x10x1-in. baking pan. Broil 6 in. from heat 2-4 minutes on each side or until chicken is no longer pink. Serve with sauce.

TAHINI CHICKEN SKEWERS

Steps:

• Place garlic, soy sauce, sugar, red wine vinegar, tahini, lemon juice, Sriracha sauce, and pepper in a food processor. Blend well until smooth.
• Pour the marinade into a zip-top bag; add chicken, green onions, and toasted sesame seeds. Marinate in the refrigerator for at least 3 hours to overnight.
• Meanwhile, place wooden skewers in a container filled with water and soak at least 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Thread chicken onto skewers.
• Grill chicken skewers until chicken is no longer pink in the center and juices run clear, about 3 minutes per side.

TERIYAKI SESAME CHICKEN SKEWERS

Steps:

• Soak bamboo skewers in water for 1 hour to keep from burning later.
• Mix all marinade ingredients together in a non-reactive container large enough to hold all of the chicken. Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour.
• Preheat oven to 375 degrees F.
• Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan. Place in oven and bake for about 30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving. Serve by sticking skewers straight out of the side of a cantaloupe half filled with melon balls, if desired.

CHICKEN AND MELON KABOBS

Steps:

• Heat oil in a small saucepan, add spices and cook 1 minute.
• Remove from heat, cool and add vinegar.
• Cut each breast 1/2 into 1" pieces.
• On four skewersalternate chicken cantaloupe and green onion.
• Brush all surfaces with vingegar mixture.
• Place skewers on un-heated broiler pan and broil 4-5 inches from heat for 5 minutes.
• Stir preserves into remaining vinegar mixture.
• Brush on kabobs, turn kabobs and brush again. Broil 3-5 minuteslonger or untuil chicken is tender and no longer pink.